Margherita is a neapolitan style pizza which means the crust is thin and crisp on the bottom pillowy and very airy and light the goal with this type of crust is to get it slightly charred and blistered
Instructions make the sauce in a medium bowl stir together the tomatoes garlic salt sugar pepper and oil alternatively for a completely smooth sauce you can blend the ingredients in a small food processor or blender preheat the oven to 500 f and set an oven rack in the bottom position
In a small bowl stir together the pureed tomatoes minced garlic extra virgin olive oil pepper and salt set aside another small bowl with the cubed mozzarella cheese pat the cheese with a paper towel to remove any excess moisture set aside the basil leaves and grated parmigiano reggiano cheese for easy grabbing
For all the details jump to the full recipe step 1 make the pizza dough you ll need 15 minutes to make it then allow it to rise for 45 minutes you can also make it ahead and refrigerate or freeze it step 2 stretch the pizza dough and place it into a pizza peel see to how to stretch pizza dough
Break the cheese into large pieces and place these gently on the sauce scatter basil leaves over the top step 4 using a pizza peel pick up the pie and slide it onto the heated stone or tiles in the oven bake until the crust is golden brown and the cheese is bubbling approximately 4 to 8 minutes tip
Using your fingers pull the dough under itself to make a smooth round ball with the seams tucked into the bottom repeat with the second piece of dough and place each ball seam side down into a floured bowl cover the bowls and allow the dough to rise for 45 minutes to an hour while your oven preheats
Pizza crust add yeast and sugar into 1 4 c warm water let stand for 5 minutes to proof in a bowl combine 2 1 2 c flour and 2 tsp salt add in 1 tbsp olive oil and 3 4 c warm water mix until combine and knead until dough is soft and elastic either by hand or in a mixer with a dough hook
Heat oven to 550 degrees and place a pizza stone in the oven let it rest for at least 45 60 minutes meanwhile heat olive oil in a medium saucepan set over medium heat add garlic and saute just until fragrant but not browning about 15 seconds add in tomatoes season with salt and bring to a light boil
Heat oven to 400 f grease 15x10 inch or larger cookie sheet with shortening or cooking spray unroll dough on cookie sheet starting at center press out dough into 15x10 inch rectangle bake 10 minutes 2 spread sauce over partially baked crust place mozzarella slices evenly over sauce
Remove from the oven and let the pizza cool slightly before slicing prep time 20 minutes yield 1 delicious pizza a classic and irresistible margherita pizza with a crispy thin crust gooey mozzarella and fragrant basil nutritional information calories 250 per slice fat 9g carbohydrates 32g protein 12g
Preheat the oven to 450 f in a large bowl mix the sugar yeast salt and 1 cup of the flour in a small saucepan heat the water and oil to 110 to 115 stir the warm water into the bowl with the dry ingredients stir in enough of the remaining flour to form a soft dough
Spread the sauce over the crust top with cheese and place the pan on the pizza stone bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through transfer to a cutting board top with basil and drizzle with olive oil if desired slice the pie into 8 slices
Directions preheat oven to 500 degrees with rack in lower third lined with a pizza stone or baking sheet turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina do not punch down starting in center and using both hands press down and outward with your fingertips rotating dough occasionally
Written by masterclass last updated jun 19 2023 4 min read this classic margherita pizza complete with a thin crispy crust and a traditional trio of italian toppings is perfect for a dinner party at home or a simple weeknight dinner explore
Grease a bowl well with olive oil remove the dough from the mixer and form into a smooth ball place the dough in the bowl and toss to coat in the olive oil let the dough rose for at least 30 minutes and up to 1 5 hours place a pizza stone in the oven and heat to 500f about 20 minutes before you top the pizza
Brush the baked crust with olive oil combine the tomato sauce tomato paste garlic italian seasoning onion powder salt and red pepper flakes in a medium bowl stir together until well mixed and set aside slice a tomato into ½ inch slices and the mozzarella into 2 inch round slices
Tip the pizza dough onto a lightly flour dusted surface and knead for 10 minutes or use the dough hook attachment on your stand mixer for 5 minutes 4 lightly grease the mixing bowl with some oil 5 put the dough back in cover the bowl with a clean tea towel and leave to rise until doubled in size 6
Directions to make dough in a large bowl mix the flour yeast and salt add water and stir until blended the dough will be very sticky cover with plastic wrap and let rest for 12 to 24 hours in a warm spot about 70 degrees place the dough on a lightly floured work surface and sprinkle the top with flour
1 use quality flour and ferment for 24 hours start with high quality flour which impacts both texture and taste combine it with water salt and yeast this mix is simple but the secret lies in letting it ferment a 24 hour rest in the refrigerator does wonders
Method step 1 make the base put the flour into a large bowl then stir in the yeast and salt make a well pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft fairly wet dough turn onto a lightly floured surface and knead for 5 mins until smooth
In the oven place a pizza stone or inverted baking sheet on the middle rack preheat the oven to 450 f 230 c divide the dough into 6 pieces on a work surface lightly floured with semolina roll out 1 piece of dough at a time into an 11 inch 28 cm disc place on a sheet of parchment paper spread 6 tbsp 90 ml of sauce onto each disc
1 teaspoon instant yeast 1 5 teaspoons active dry yeast 3 teaspoons fresh yeast mix dry active yeast or fresh yeast and ½ teaspoon sugar in 1 cup lukewarm water set aside for 10 to 15 minutes or until the mixture has become frothy and bubbly mix with rest of the ingredients and knead to a soft dough 2
Deselect all 2 tablespoons extra virgin olive oil plus extra to grease pan 4 garlic cloves thinly sliced 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano leaves
The margherita tortilla pizza takes inspiration from the classic italian margherita pizza with its vibrant mix of fresh basil tomatoes and gooey melted cheese unlike traditional pizzas which use a thick or thin crust this recipe uses a simple flour tortilla resulting in a lighter crispier base that s perfect for a quick meal or snack
9 thin crust pizza dough the floral apron for a hearty yet crispy pizza base try this thin crust pizza dough recipe the mix of whole wheat and all purpose flour gives it a nutty chewy texture while keeping the crust light and crispy it s a healthier twist on traditional pizza dough without skimping on flavor or crunch
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